How best to cook a boneless pork prime rib roast?
I got this at the market a few weeks ago, and have never seen it before. I did a quick search of recipes here, and came up empty-handed.
All suggestions welcomed!
How much does it weigh? I think you may have a pork tenderloin..
If it' in the 1.5 - 2lb range it's likely a pork tender loin.... if it's bigger than that it's a pork loin.
If it's the smaller one - I love it on the grill - it's very lean so careful to to cook it too much.
Last time I made one a few weeks ago, i butter flied and stuffed it with roasted red peppers wrapped & wrapped in bacon. finished with a tiny amount of bbq sauce. Very good
Once you determine which cut it is (both are pretty simple) let us know.
re: c oliver
Ya know, I'm really not sure! The label (which I saved when I vacuum sealed prior to freezing) says "boneless pork prime rib ". It's about a pound and three quarters.
It was on sale when my local grocery did it's "5 for $25" in the meat section. Maybe someone made a mistake by removing the bones?
ETA: I'll take a pic of the label this weekend and try to remember to post on Monday (no internet at home...) Maybe I'm mis-remembering.
Would you treat it just like a beef roast?
that's a pork tender loin - I think?... many different ways to cook - very lean -
You wouldn't want to treat it like beef - far too lean, You could almost think of it as a boneless skinless chicken breast. I don't know your style of cooking so it's hard to recommend... see my post above for one sugestions.
You have conflicting information, as others have noted. Generally, Pork Tenderloins are sold in Twin-Packs, so that should give you a clue. Pork Loin, is sold whole or cut down anywhere from 4-8 inch smaller pieces and sold, and or labeled as roasts.
Pork Tenderloin should be roasted on higher heat 350-400* until it reaches 135* and held for 10-20 minutes. It could also be grilled with excellent results.
Pork Loin is very forgiving. If you like soft, tender and moist meat, then roast low and slow @ 225* to 140* and rest for a minimum 20 minutes, up to two hours.. If you like your meat cooked more without any hint of pink inside, then roast at 325* to 145 and hold for 15-20 minutes before slicing.
BTW.....pork loin will have a diameter of 3 inches top to bottom....about 4 inches across.. Tenderloins are only 1-2 inches thick.
Search for recipes for bonless pork loin; there are several threads here on that topic.
I read recently that producers are changing the labels they use for pork cuts to make them the same as or more like labels used for cut of beef. Their action will likely confuse a number of people.